While growing up in Uruguay, my Poilishe mother learned to cook Italian to save me from getting beaten up by the neighborhood’s Italian bullies, however, for Shabbos or yomim toivim the fare was almost invariable Eastern European. One dish which I always considered a special treat was klops. I made it last evening and it was delicious! Ah, the memories it brought back…

Klops – Eastern European Meatloaf

Yields: 6 servings

Ingredients

1 tablespoon vegetable oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 lb 8 oz fresh ground beef (not lean beef!)

1 carrot, grated

1 cup well packed, fresh white breadcrumbs

2 eggs, lightly beaten

1 1/2 teaspoon salt

1 tablespoon soy sauce

2/3 cups crushed tomatoes

1/2 teaspoon oregano

3 teaspoons fresh parsley

2 hard boiled eggs

2 tablespoons ketchup

Directions

Heat the oil in a medium frying pan over medium heat. Add the onion and cook for 7 minutes, or until softened and golden, stirring frequently. Add the the garlic and cook for 1 minute. Remove from the heat cool.

Preheat oven to 375 F. Lightly grease a 9″x5″x3″ loaf pan. Put the ground beef into a large mixing bowl and add the onions, the garlic, the grated carrots, and the bread crumbs. Toss lightly to combine. Add the eggs, salt and pepper to taste, soy sauce, crushed tomatoes, and oregano. Using your hands mix the ingredients together until well blended. do not overwork or the mixture will be to dry. Divide in half.

Pour one half the mixture evenly into the loaf pan, Press half the mixture into bottom of a greased loaf pan. Arrange hard cooked eggs down center of the loaf. Cover completely with remaining meat mixture. Bake for 1 1/4 hours or until the edges start shrinking from the sides. Baste the top occasionally with the fatty juices. About 10 minutes before the end, brush the top with the ketchup to glaze.

Remove to a heatproof surface and leave to rest, tented loosely in aluminum foil for about 12 minutes. Pour off any excess fat that was not absorbed. Cut into thick slices and serve. Or refrigerate and serve cold.